banner

Mashed Potatoes, with mayo.

| November 18, 2013 | 19 Comments

Mashed Potatoes with mayo recipe from Taste of Southern.
Follow these easy, step-by-step, photo illustrated instructions to make our creamy Mashed Potatoes Recipe with Duke’s Mayonnaise.  It’s a Southern thing for sure, and we wouldn’t make it with any other brand except Duke’s.  We’re making our Mashed Potatoes totally from scratch in just a few simple steps.  Printable recipe included.

 

Mashed Potatoes recipe, slider.
Mashed Potatoes, with mayo recipe.

I LOVE MASHED POTATOES!  I am truly a “meat and potatoes” kind of guy, and I prefer those potatoes to be mashed and contain some of my favorite Duke’s Mayonnaise.  There, I said it.

If Mashed Potatoes are on the restaurant menu, there is a 99% chance that I will order them.  Growing up Gordon, it was one of the favorite things of mine that Mama could ever place on the table. And, she served up a great old big bowl of  them at every Sunday Dinner when we had about 12-15 people gathered together for one of her great meals.  I guess I not only grew UP on them, I grew OUT on them as well.  Just saying.

I’m surprised at how many of my Southern friends actually don’t put mayonnaise in their own creamed potatoes.  They often sound a bit shocked that I do it, and I have to encourage them to at least try it and see if they like it.  I just thought everybody did it, but seems that isn’t so.

This is a basic recipe for making Mashed Potatoes from scratch.  As a child, I always thought they were made from “ice taters,” until I got older and discovered the older folks were intending to say “Irish Potatoes.”  It just came out Southern and sounded more like ICE than IRISH.  Live and learn.

I’m actually using a Yellow Potato in this recipe.  The Yukon Golds have become a favorite of late and the store I was in the other night didn’t even have enough Irish Potatoes for me to select from.  What’s up with that?  But, I promise you’ll enjoy the flavor of them if you haven’t already discovered just how good they are.

Of course, Mashed Potatoes need some Gravy on top.  That’s another recipe here on Taste of Southern and I invite you to check it out as well.

If by chance you aren’t familiar with the Souths favorite mayonnaise, you can always learn more about Duke’s Mayonnaise by clicking:  HERE.

I’m also not ashamed to admit that my potatoes still have a few small lumps in them once they are finished.  I could work a bit harder to get them out I suppose, but why would I want to do that?  It just say’s they are truly “made-from-scratch,” if you leave a few lumps in.  But, that’s just one man’s opinion.

Ready to make some Mashed Potatoes from scratch?  Alright then, grab a pot of water, and Let’s Get Cooking!

 

Mashed Potatoes, ingredients.
Southern Mashed Potatoes made with mayonnaise:  You’ll need these ingredients.

 

Mashed Potatoes, rinse the potatoes.
Let’s begin by rinsing the potatoes under some cool running water.  Remove any dirt and “eyes” that might have started growing on the potato.

 

Mashed Potatoes, peel the potatoes.
Next, peel all of the potatoes.

 

Mashed Potatoes, remove any bad spots.
Cut out any bruised or bad spots and discard those pieces.

 

Mashed Potatoes, cube the potatoes.
Cube the potatoes into small pieces.  Carefully split each potato into half.  Split the halves again, then chop the pieces into smaller cubes.

 

Mashed Potatoes, cover with water.
Place the cut potatoes into a large sauce pot and cover them with about two inches of cold water.

 

Mashed Potatoes, add the salt.
Add one teaspoon of Salt.

 

Mashed Potatoes, boil until fork tender.
Place the pot on your stove top over Medium-High heat and let the potatoes come up to a rolling boil. Reduce the heat to around Medium, and let the potatoes cook at a low boil for about 15-20 minutes, or until they are fork tender.  That just means until you can easily mash one of the pieces with a fork.

 

Mashed Potatoes, remove from water.
Remove the pot from the heat.  I like to use a large slotted spoon to scoop the cooked potatoes out of the water.  You need to save the water until you’ve finished making the potatoes as you could need a little of the water later in the recipe.  Just set the potato water aside for now.

 

Mashed Potatoes, mash the potatoes.
Use a potato masher, and mash up the potatoes until creamy and smooth.

 

Mashed Potatoes, add the butter.
Add the Butter.

 

Mashed Potatoes, stir until the butter melts.
Continue to mash and stir the potatoes until the Butter has melted.

 

Mashed Potatoes, add the mayo.
Add the Duke’s Mayonnaise.

 

Mashed Potatoes, add the salt.
Add the Salt.

 

Mashed Potatoes, add the pepper.
Add the Pepper.  White Pepper is great if you happen to have it, but I don’t hesitate in adding the Black Pepper.  Some folks just might not like the little black pepper specks in their mashed potatoes.

 

Mashed Potatoes, add the evaporated milk.
Add the Evaporated Milk.  I prefer to use Evaporated Milk, but you could certainly use regular milk.  It’s your choice.  This is just straight out of the can, I don’t bother to heat it up.  Stir it all up real good.

 

Mashed Potatoes, adjust to taste.
Now’s a good time to give it a taste test and make any adjustments you might desire.  I added a bit more mayonnaise because as you could see in the step above, I only added one third cup in the beginning.  This will equal out to about one half cup of mayonnaise in the potatoes.

If your potatoes are a bit dry, you could add a little more milk, OR you could add some of the potato water from where you boiled the potatoes at the beginning of the recipe.  Just remember that we added salt to the boiling water, so be careful and don’t get them too salty.  You can make them as soft and creamy as you like.  They will dry up a bit the longer they sit out, so keep that in mind before serving them.

ADDED FLAVOR:  I also like to add just a pinch of Garlic Powder sometimes.  It really sparks up the flavor in my opinion.  I’m not showing it as part of the recipe, but you might consider it.  Some folks also prefer to use Sour Cream instead of Mayo, the choice is yours.

 

Mashed Potatoes, serve warm and enjoy.
Serve warm and Enjoy!

 

Print
Mashed Potatoes, made with mayonnaise, from Taste of Southern.

Mashed Potatoes, with mayo.

  • Author: Steve Gordon
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Total Time: 35 minutes
  • Yield: 6 Servings 1x
  • Category: Side Dishes
  • Method: Stove Top
  • Cuisine: American

Description

Follow these easy, step-by-step, photo illustrated instructions to make our creamy Mashed Potatoes Recipe with Duke’s Mayonnaise. It’s a Southern thing for sure and we wouldn’t make it with any other brand except Duke’s. We’re making our Mashed Potatoes totally from scratch in just a few simple steps. Printable recipe included.


Scale

Ingredients

  • 3 lbs. Russet Potatoes
  • 3 Tablespoons Butter
  • ¼ cup Evaporated Milk
  • ½ cup Duke’s Mayonnaise
  • ¼ teaspoon Ground White Pepper
  • 1 teaspoon Salt, used when boiling potatoes
  • Salt, to taste

Instructions

  1. Wash, peel and cube potatoes into about 1 inch pieces.
  2. Place potatoes in large sauce pot and cover with 2 inches of cold water.
  3. Add one teaspoon of salt
  4. Bring to a boil, then REDUCE heat to medium and let simmer.
  5. Cook potatoes 15-20 minutes, or until fork tender.
  6. Remove potatoes from heat and drain, reserving liquid.
  7. While still hot, use a potato masher and mash the potatoes until creamy and smooth.
  8. Add cubed Butter and stir until butter is melted.
  9. Add Evaporated Milk.
  10. Add Duke’s Mayonnaise.
  11. Add Ground White Pepper.
  12. Stir potatoes until desired consistency is reached.
  13. If potatoes are too dry, add a little of the saved water that you drained from the potatoes.
  14. For really creamy potatoes, beat on medium speed with a hand mixer for about 1 minute.
  15. Taste potatoes, adding more salt or mayo as needed.
  16. Serve immediately while still warm.
  17. Enjoy!


Notes

Some folks like to add Sour Cream instead of Mayonnaise. You could also add an extra burst of flavor by sprinkling on just a dash of Garlic Powder. Make the basic potatoes and then add any other herbs and spices desired for variations on the original recipe.

Keywords: Mashed Potatoes with Mayo Recipe, made from scratch, Duke's Mayonnaise, southern recipes, gravy

 

Your Comments:  Do you make Mashed Potatoes from scratch, or do you just feel like the Instant Potatoes are so much easier so why bother?  I’d love to hear your Comments in the section below.  It will only take you a couple of minutes so I hope you’ll take the time to share your thoughts.  And, if you try our recipes, be sure to come back and let me know how they turn out for you.  Your comments might help someone else decide whether they want to try the recipe themselves or not.  Just know that all comments are moderated.  That just means that I personally read each and every one of them before they are approved for our family friendly site here on the Internet.  I also try to respond to as many comments as possible so check back soon for my reply.  Thank you in advance.

Sign Up For Our FREE Newsletter:  Each time we post a new recipe, or anytime something of interest is going on around Taste of Southern, I send out our Free Newsletter to let you know about it.  They’re just short notes to keep you up-to-date with what’s happening.  You could join our list by entering the information requested in the box below, or in one of the boxes located in the top right hand corner of each page.  It’s really quick and easy.  Should you ever decide you’re no longer interested, its even easier to Unsubscribe.  But, I hope you’ll never feel like you need to do that.  Be sure to Sign Up while you’re here and I’ll look forward to seeing you on our list… real soon.

PS:  I’m always grateful when you share our information with your family and friends.

Be Blessed!!!
Steve

..

Tags: , , , , , , , ,

Category: Side Dishes

About the Author ()

Award Winning Food Preservationist, Fisherman, Online Contributor to Our State Magazine Newsletter.

Comments (19)

Trackback URL | Comments RSS Feed

  1. siddy says:

    In Middle East we do the same with diced onions ,salt , deep fried dried red chillies and some sunflower seed oil . We eat it with rice .

    • Steve Gordon says:

      Hi siddy, Greetings to the Middle East all the way from North Carolina. Your version sounds interesting, but have to admit that I’ve never tried it. I appreciate you sharing your comments and hope you’ll visit with us again… real soon. Be Blessed!!! -Steve

  2. Dawn says:

    I was born in South Carolina and still live here. I’m really surprised to read that not everyone uses Dukes mayonnaise in mashed potatoes. That’s the only way I ever saw my grandmother make them. I like to add a little sour cream, also. To the lady who suggested using Hellmans instead, noooo. Hellmans is not mayonnaise.

  3. Karen says:

    I am an old southern woman who is true believer in Dukes mayo. I always use it in potato salad and get raves about it so I’m always the one to take it to all family gatherings. I can’t believe I’ve never heard of using it in mashed potatoes. I’m so glad I found your site, thank you

    • Steve Gordon says:

      Hi Karen, I hope you like the mayo in your mashed potatoes. It was just common for me, but still meet lots of folks that have never heard of using mayo. Happy you found us, and trust you’ll stop by again… real soon. -Steve

  4. Steve says:

    Several years ago I bought an Amish cookbook, and their recipe for mashed potatoes included sour cream and cream cheese. We haven’t made them another way since. Until now. I visit the south frequently (north Carolina in particular) and I am a Dukes convert and I’m definitley trying this ASAP. Thanks for the recipe!

  5. Jessica says:

    I have always used butter and cream cheese in my mashed potatoes. We got home from vacation today and while making lunch I realized I had no cream cheese, sour cream, or milk. I finally decided to throw some dukes mayonnaise and evaporated milk in them and they were delicious. My kids didn’t care for them because of the tanginess. But my husband and I both really enjoyed them. I decided after we ate to search for a recipe using mayo and see what others have been trying. What I made was pretty close to your recipe. I’m going to play around with the dukes and maybe some cream cheese next time to see if my kids like them better.

  6. mari says:

    Hi Steve!!
    I always make my mashed potatoes like this and everybody loves them…its a family favorite my boys can’t help poking at them and spooning some on a slice bread before dinner is even served.I thought it was my secret recipe I even boasted a bit about it…just gave a little wink when asked why they were so good.
    p.s. love your recipes and sense of humor you always make me smile.god bless you

  7. Kathleen Casey says:

    Oop and I love you blog, of course. Who wouldn’t? ; ]

  8. Kathleen Casey says:

    Never heard of Duke’s. I guess we don’t get it up here. So I use Hellman’s.

    I also add a bay leaf or two to the water and a clove of garlic cut up, and take the bay out and leave the garlic in before mashing. Subtle but good. A whisper of mace before mashing is worth a try. None of these ideas originated with me. I love cookbooks!

  9. Jimmy Buffet says:

    While I can always appreciate homemade mashed potatoes, I admit I was disappointed more people didn’t make homemade mashed potatoes with mayonnaise. My mother used to make them like that. Anyways, the recipe was fabulous and tasted wonderful. Thanks for the easy to follow recipe and use of clear language and step by step pictures, because if I can mess something up I will probably mess it up.

  10. I make my potatoes almost the same way but have never put mayo in them and instead of carnation i use only Milnot because i have tried with carnation and did not like the taste the Milnot makes the potatoes taste so rich i use lots of butter and i do put more salt in but i add it when cooking usually do not have to add more and i measure from my hand I do not care for lumps so i use a ricer to smash mine then i use the hand mixer when i add the butter and Milnot i do not like to use milk of any kind because milk is a little sweet and love the Milnot and have never tried cream but do like them creamy they are my favorite kind of potatoes and can acutaly eat the whole pot but i do not do that so i am going to try mayo I do know Carnation and Milnot are the same but just like the other brand better thank you again loving looking at all the things u make and most of them are almost the same as the way i cook my mother was from Kentucky, me Illinois but love love the southern cooking so usually everyone wants me to do the cooking the trick is adding flavorings salt especially and pepper etc thank you again going to try out lots of your receips

  11. Kathie Tolson says:

    Mr. Gordon,
    Quick question! I’ve always just used 2% milk in mine, just because that’s what’s always on hand. Does using the evaporated milk make much of a difference? If it does, just tell me and I’ll buy a can. Do you think it makes them a little richer and taste better? I’ll just need to know what to do with the rest of the can! Hmmmm, I’m thinking some kind of pie? Help me out, here! I’m making out my grocery list. 🙂
    Kathie~

    • Steve Gordon says:

      Hi Kathie, I’m thankful you’ve found Taste of Southern, and that you’re trying out our recipes. I really think you’ll enjoy the Mashed Potatoes, and just hope you can find some Duke’s Mayo to make them with. I’d be more concerned about using the Dukes than the 2% milk. (Smile) The evaporated milk will be a bit richer and add to the flavor, but by all means, use what you have. Still, you can buy it in really small cans at most places, so you will not have any waste. I refrigerate mine for a few days, and usually find something else to use it in. I hope this helps.

      I’ll be interested to hear how the recipes turn out for you. Thank you for your visits, and be sure to stop by again… real soon. Be Blessed!!! -Steve

  12. Nancy says:

    So interested to read this. My mom made her mashed potatoes this way. She also made chicken salad and chicken dumplings the way you describe. I ate at a seafood restaurant in a little fishing town in FL. They served cold mashed potatoes made with mayo and green onion. It was very good.

  13. Caitlin says:

    Thanks for the recipe! I always make mashed potatoes with whipping cream but I heard that mayo works too so I searched online and found this site. I tried making it with mayo and it came out great!

    • Steve Gordon says:

      Hi Caitlin, In all my years growing up, I just figured everybody made mashed potatoes with mayonnaise. I was surprised when I learned that they didn’t.

      I’m glad you found Taste of Southern and tried our Mashed Potatoes recipe. I’m happy to hear that you enjoyed them. Hopefully you’ll try some of our other recipes and let me know what you think of those. I appreciate your comments and do hope that you’ll stop by for another visit with us… real soon. Be Blessed!!! -Steve

  14. Denise says:

    Hey there Steve
    I am so glad to see someone else that fixes mashed taters using Dukes mayo. I live in Burlington NC and I grew up thinking everyone put mayo in their potatoes but alas I’ve have yet to meet anyone. When I saw your recipe for these it put a big ole smile on my face! Thank you for keeping the old recipes alive and “cooking”. Denise

    P.S. I also put Dukes mayonnaise on corn on the cob. Another of my families food traditions. Yummy!

    • Steve Gordon says:

      Hi Denise, Perhaps we should start a club for people that put Duke’s in their mashed potatoes. You can be President. How’s that? Seriously, I also thought everybody put mayo in their potatoes and was shocked when I found out different. Folks just looked at me kind of strange when I mentioned it. They just don’t know what they’re missing do they?

      Can’t say that I’ve tried it on the corn, but I’m going to. Thanks for the tip. I hope you’re enjoying the SNOW this week here in North Carolina. You’re just up the road a piece. I use to work up on Bass Mountain. Know where that is? They had a TV station there at one time and my wife and I both worked with them for awhile. They had to let us leave early one day so we didn’t get snowed in up on top. Fun days!

      Thank You for your comments and I do appreciate your visit. I hope you’ll keep using the Duke’s, and that you’ll stop by for another visit with us… real soon. Be Blessed!!! -Steve

Leave a Reply

Your email address will not be published. Required fields are marked *